Southwestern Three-Bean Salad
| Yield: | 6 Servings |
| Categories: | Vegan, Vegetarian, Salads |
| 16 | oz | Beans, black, canned; drained and rinsed |
| 15 | oz | Beans, pinto or black-eyed peas, canned; drained and rinsed |
| 19 | oz | Chickpeas, canned; drained and rinsed |
| 3 | Peppers, chipotle, packed in adobo sauce; drained and finely chopped | |
| 3 | tb | Vinegar, cider |
| 2 | tb | Canola oil |
| 1/4 | c | Cilantro, fresh; chopped |
| Salt and pepper to taste | ||
| 1/2 | Lettuce head, iceberg; cored and shredded | |
| 1/2 | Onion, Vidalia; halved, thinly sliced |
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